Pressure Cooker Pot Roast with Root Vegetables (AIP, Paleo)

So in a moment of truth, I have no idea how I acquired my pressure cooker. I think it might have been an old roommates, maybe? It has been in my kitchen for at least 7 years, and yet, my first time using it was only a month ago.

It is an old Presto Pressure Cooker, that I wasn't even sure if it worked, but it still followed me around. I finally decided to see if, first, I had all the pieces, and second, if it would still pressurize. It totally worked! My first trial recipe came out great, and now I am kicking myself for waiting so long!!!! One day I do hope to get an electric pressure cooker, like the Instant Pot, but this little pressure cooker works just fine for me. You can get a new pressure cooker like mine for around $40-50 online, or you may even luck out and find one at thrift store.

This recipe is the definition of comfort food. Even it is summer for us right now, this dish still was so delicious and filling. It also freezes really well, so you can make up and save it for later.

Pressure Cooker Pot Roast with Root Vegetables

Ingredients

• One, 3-4 lb chuck roast
• 3 teaspoon garlic powder
• 2 teaspoon onion powder
• 1  teaspoon sea salt
• ½ teaspoon ground ginger
• 1 tablespoon extra virgin olive oil
• 1½ cup bone broth
• 4 garlic cloves, whole
• 4-5 bay leaves
• 4-5 medium carrots, peeled and chopped
• 2 medium Korean sweet potatoes, peeled and chopped
• 1 medium onion, sliced
• 2 teaspoons arrowroot starch, plus a little water

Instructions

1. Mix garlic powder, onion powder, sea salt, and ginger in a small dish.
2. Pat dry chuck roast and then rub spice mix all over roast.
3. Heat pressure cooker (or frying pan) to medium heat and heat olive oil.
4. Brown roast on all sides. If you used a separate pan, add roast to pressure cooker once browned.
5. Add bone broth, garlic and bay leaves to cooker with roast.
6. Seal lid and bring to pressure over high heat. 
7. Once it is pressurized cook for 25 minutes. You can prep the carrots, sweet potatoes and onion at this time.
8. When roast is done let pressure release naturally, this should take about 10 minutes.
9. Add veggies to cooker once the pressure has released.
10. Return cooker to heat and pressurize once again over high heat.
11. Once pressurized, cook for 10 minutes.
12. Again, allow the cooker to release pressurize naturally, which should take about 10 minutes.
13. Remove veggies and roast from cooker into separate bowls. Yes a fork to shredded the roast.
14. You should have the drippings left in the pressure cooker to make a delicious gravy if you would like. To do so, simply warm up the drippings over medium heat. In a small bowl mix 2 teaspoons of arrowroot starch with just enough water to make a paste. Whisk in arrowroot starch mix into drippings until it begins to thicken. If it gets too thick simple cut it with water, 1 tablespoon at a time. Gravy is ready when the recipe is the consistence you desire. I prefer a thick gravy, personally.
15. Enjoy and serve!

Grilled Marinated Summer Vegetables (AIP, Paleo, Vegan)

Growing up, my summers included swimming all day and countless cookouts in parents backyard. They would invite friends and neighbors over, and we would grill and eat outside as often as we could. As an adult, I realized grilling can be done year round, but it is not the same as grilling between Memorial Day and Labor Day.

One item you could always count on as part of every summer party was my dad's grilled veggies. He could never seem to make enough either. They were good immediately off the grill, a few hours later, or even cold from the fridge later that night or the following morning.

A few weeks ago, I was craving these veggies so badly with the warm weather we have been having, so I had to figure out a way to make them ASAP. Normally, my dad would marinate the veggies in a store brand Italian Dressing, but knowing this option was not going to work for me, my first step was to create an AIP friendly Italian Dressing.

These veggies are perfect to take to any cookout for fellow AIPers or non-AIPers and can be enjoyed even a day or two after, if they last they long. This weekend, my parents came over for a cookout at our house and I made these veggies for everyone to enjoy. My dad said they were just as good as his, if not possible better, so I had to share the recipe with you all. Feel free to use the recipe as a guide to add and subtract veggies as you like to make the perfect dish for your family.

Grilled Summer Vegetables

Ingredients

• 1 cup brussel sprouts, halved
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 6-7 garlic cloves, whole
• 2 cups white mushrooms, sliced 
• 3-4 medium carrots, sliced
• 1 medium red or sweet vidalia onion, roughly chopped
• 1 cup Homemade Italian Dressing

Instructions

1. Combine all ingredients in a large bowl. Make sure veggies are completely coated in dressing.
2. Allow to marinate for at least 4 hrs, but can be up to 24 hrs. I recommend doing it the night before, or in the morning before work for dinner in the evening.
3. When ready to grill, heat grill over medium heat. You will need to use either a Vegetable Basket, aluminum foil boat or some other grill pan that will prevent the veggies from falling through the grates.
4. Once the grill is warm, add veggies to basket (or aluminum or pan). If you have a smaller grill or basket, you might need to do it in batches.
5. Grill veggies for about 35-40 minutes, stirring every so often. You want them to have some nice grill marks, but not be too over cooked. They will still have some crunch to them.
6. Enjoy along side your favorite summer time dishes. 

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15